Description:

The Pastry Sous Chef is responsible for supervising the production of food at all Pastry stations, assisting the cooks when needed, as well as supporting the Executive Pastry Chef in all aspects of cost control. This position is salary-based.

Requirements:

Restaurant Operations Assumes the duties and of the Executive Pastry Chef when he/she is not present which include managing all aspects of the pastry operation Assist Pastry Chef with new menu development Production and mise en place for service Orders and inspects for quality all food and beverage items necessary for the production of the finished menu items Have the ability to work effectively in a team environment Maintain food quality and restaurant standards Profitability and Cost Control Maintain budgeted labor costs. Controls overtime Maintain budgeted food costs. Controls waste Oversees food production for all pastry stations Tracking food costs as requested Purchasing of maintenance/cleaning supplies. Ensure that employees keep waste to a minimum Employees Recognize the importance of employee morale and help to maintain Deal with any conflicts regarding pastry staff Handles discipline as needed Maintenance Responsible for managing the maintenance and upkeep of the physical facilities Maintain health department by conducting weekly sanitation inspection with steward. Work with back of the house staff to maintain kitchen equipment.

Additional Info:

Competencies & Qualifications: 3 years of experience in high volume or fine dining environment, preferably in a supervisory role Accurate knife skills Superior knowledge of the pastry menu and a mastery of pastry techniques Ability to read and follow recipes and standards Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practice food safety procedures Able to train and motivate team Organizational skills Effective time management